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Apple Pie Ice Cream

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I am not a fan of the heat, but there are so many things I love about summertime: farmer’s markets, kayaking, weekend hikes with my two favorite boys and lots of ice cream. While we’re normally on the go, I love weekends when we just get to hang out and spend time taking trips to Strite’s Orchard and cooking steaks on the grill before we head to 3B for our Sunday night ice cream fix. During our last trip to Strite’s, I saw these delicious looking Lodi Apples and knew they were just begging to be cooked into my favorite summertime ice cream recipe.

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Now let me preface this by saying that I HATE pie (with the exception of pumpkin). You will almost never see them on the blog because not only do I not like pie but I also just suck at making regular pie crusts. I love no-bake pies like peanut butter or chocolate pudding pie, but I am just not a fan of pie crust in any way, shape or form. I do, however, love apple pie filling. I could put cinnamon on everything and apple pie is just a delicious bowl of gooey cinnamon and sugary goodness. That’s why a few years ago I decided I would turn my favorite pie filling into my favorite dessert and thus Apple Pie Ice Cream was born.

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What’s even better about this ice cream? It’s cool & refreshing which is perfect for summer unlike the normal warm apple pie we all love to enjoy in the fall and winter. Ditch the pie this summer and share a sweet ice cream treat with the family at your next picnic, cookout or even Sunday night in.

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What’s your favorite pie and how would you turn it into a frozen dessert? I’ve experimented with cherry, blueberry and up next I plan on an extra-special raspberry recipe!

 

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Apple Pie Ice Cream

Servings 1 Quart

Ingredients

Vanilla-Cinnamon Ice Cream Base

  • 1 1/2 cups whole milk
  • 1 1/2 heavy cream
  • 1 cup sugar
  • 5 egg yolks
  • 1 tbsp. vanilla
  • 2 tsp. cinnamon
  • pinch of salt

Apple Pie Filling

  • 3 Granny Smith Apples or similar sweet apple
  • 1/4 cup brown sugar
  • 2 tsp. cinnamon
  • Pinch of nutmeg
  • Pinch of all-spice
  • 4 graham cracker sheets crushed

Instructions

Apple Pie Filling

  1. Preheat the oven to 350 degrees. To make your apple pie filling, peel and slice your apples into small pieces. Mix the apples with brown sugar and spice until all of the apples are well-coated. Lightly grease a small baking pan with butter and spread your apple pie filling across the pan.
  2. Bake for ~30 minutes in your preheated oven or until the apples are soft. Let the mixture cool completely.

Cinnamon Ice Cream Base

  1. Whisk together your egg yolks and sugar until light yellow. Slowly whisk in the milk and heavy cream until well-combined. Add the vanilla, cinnamon, and salt.
  2. In a medium-sized sauce pan, heat the mixture over medium-low heat until thick enough to coat the back of the spoon. You should be able to run your finger through the mixture and leave a clear line.
  3. Let the base come to room temperature. Cover the mixture and chill until cold.
  4. Freeze the base according to the manufacturer's instructions. Once finished, remove from the ice cream machine and fold in your apple pie mixture and crushed graham crackers. You can drain the excess liquid in the apple pie filling first, but I love the rich cinnamon flavor it gives the ice cream.
  5. Once combined, place back in the freezer until hardened!

 

Apple Pie Ice Cream

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